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Sunday, March 7, 2010

Chicken Tostadas Pequeñas


One small bite for mankind!


It's Oscar night tonight and we need lots of tasty appetizers on hand.  I am bring these 
Chicken Tostadas Pequeñas (means small or little in spanish).  
They are simple and delicious.  Is it pretty?


The Players!


3 inch round or flower cookie cutter, cut 4 out of each tortilla.  


Heat oven to 350 degrees.  Lightly spray each tortilla with cooking spray, 



Press into muffin tin, salt lightly.  



Bake until golden brown 8-10 minutes.  Let cool and set aside.  Makes 24



Finely chop the chicken.


Toss chicken with about 1 ½ tablespoon of lime juice, 1 ½ tablespoon chopped cilantro, 
salt and pepper to taste.



Juice the lime.  I just really wanted to show you my favorite old timey juicer!!



Mix 1 1/2 tablespoon lime juice, 4 tablespoons crème fraiche, 



Toast ground cumin in hot pan, 30 seconds, you will smell it.



3/4 teaspoons of toasted cumin, 



Salt and pepper to taste.



Cut tomatillos in quarters.



Food process or finely chop tomotillos (2) and 1/4 cup cilantro.



Small dice on the 1/4 cup of red pepper.



Fill each cup with a little chicken, a pinch of shredded lettuce, a dollop of the salsa, 
a drizzle of the cumin sauce and a sprinkle of diced red pepper.  Serve Immediately.


  
Happy Eating!  One small bite at a time.



The Receipe:

Mini Chicken Tostadas

2 boneless, skinless chicken breast
½ cup lightly packed cilantro
2 limes, juiced
6 large (10 inch) flour tortillas
4 tablespoon crème fraiche or sour cream
3/4 teaspoon cumin lightly toasted in a dry hot skillet
½ cup finely chopped tomatillo
½ cup finely shredded lettuce
¼ cup finely diced red pepper
Vegetable oil





To make tortilla cups:
3 inch round or flower cookie cutter, cut 4 out of each tortilla.  Heat oven to 350 degrees.  Lightly spray each tortilla with cooking spray, press into muffin tin, salt lightly.  Bake until golden brown 8-10 minutes.  Let cool and set aside.  Makes 24


To make the chicken:
Marinate chicken with ¼ cup vegetable oil, 3 tablespoons of lime juice, ¼ cup cilantro, salt and pepper for 2 hours and up to 24 hours.  Grill or broil until done, about 5 minutes on each side.  Cool and chop finely. Toss chicken with about 1 ½ tablespoon of lime juice, 1 ½ tablespoon chopped cilantro, salt and pepper to taste.

To make cumin sauce: 
Mix 1 1/2 tablespoon lime juice, 4 tablespoons crème fraiche, 3/4 teaspoons of toasted cumin, salt and pepper to taste.

To make salsa:
Finely chop 1/2 cup tomatillos (I used my little food processor) and mix with 1 tablespoon chopped cilantro.  Season with salt and pepper to taste.  

Red Pepper and lettuce:
Finely dice 1/4 cup red bell pepper and shred 1/2 cup lettuce, set aside.

To assemble:
Fill each cup with a little chicken, a pinch of shredded lettuce, a dollop of the salsa, a drizzle of the cumin sauce and a sprinkle of diced red pepper.  Serve Immediately.

Note:  Make the tortilla cups a few hours before you are serving to save time but do not do them and store overnight.  To me they tasted a little soggy.  You also could use the Tostitos “Scoops” instead of making them yourself!

Happy Eating!

Recipe adapted from Fine Cooking Appetizers March 2010 issue.


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